Recipe: Peanut Butter Granola
Breakfast and BrunchADVERTISEMENT
PEANUT BUTTER GRANOLA
2/3 cup Jif Creamy Peanut Butter
2/3 cup honey
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups uncooked rolled oats
1 cup raisins
1 cup peanuts
1/2 cup dried figs, snipped
Preheat oven to 300 F. In a small saucepan, combine Jif, honey and cinnamon; heat through. Remove from heat and stir in vanilla. Place oats in a large, shallow roasting pan or a 15 x 10 x 1-inch baking pan. Pour warm Jif mixture over oats and stir gently till oats are coated. Spread evenly in pan. Bake in a 300 F oven for 35 to 40 minutes, stirring occasionally. Turn off oven. Meanwhile in a small bowl, cover raisins in boiling water. Let stand for 10 minutes; drain well. Stir raisins, nuts and figs into baked mixture. Return to oven and let dry 1 1/2 hours, stirring occasionally. Store in covered containers. Makes 8 cups
2/3 cup Jif Creamy Peanut Butter
2/3 cup honey
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
4 cups uncooked rolled oats
1 cup raisins
1 cup peanuts
1/2 cup dried figs, snipped
Preheat oven to 300 F. In a small saucepan, combine Jif, honey and cinnamon; heat through. Remove from heat and stir in vanilla. Place oats in a large, shallow roasting pan or a 15 x 10 x 1-inch baking pan. Pour warm Jif mixture over oats and stir gently till oats are coated. Spread evenly in pan. Bake in a 300 F oven for 35 to 40 minutes, stirring occasionally. Turn off oven. Meanwhile in a small bowl, cover raisins in boiling water. Let stand for 10 minutes; drain well. Stir raisins, nuts and figs into baked mixture. Return to oven and let dry 1 1/2 hours, stirring occasionally. Store in covered containers. Makes 8 cups
MsgID: 3119950
Shared by: Gladys/PR
In reply to: Recipe: Letter P Recipes (44)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Letter P Recipes (44)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (47)
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Breakfast and Brunch
Breakfast and Brunch
- Canadian Bacon Casserole
- Spiced Whole Wheat Pancakes (using honey)
- Havarti-Stuffed French Toast (serves 2)
- Cocoa Doughnut Balls
- Make-Ahead Cheese and Chile Souffle
- Baked Chile Relleno ala Weight Watchers (serves 1)
- Coconut Waffles with Peach-Blueberry Sauce
- South of the Border Quiche Squares
- Cheddar Stack Cakes with Spiced Fruit Sauce
- Asparagus Crepes with Mornay Sauce
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
- Do not use the message boards for advertising or solicitation of our visitors.
- Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
- Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
- Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
- Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
- Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
- E-mail all site-related questions and comments to:help@recipelink.com
-
The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
Thank you for participating!